Ash Reshteh

آش رشته · Āsh Reshteh

Ingredients14

• dried chickpeas100 g
• dried red kidney beans80 g
• brown lentils80 g
• reshteh noodles200 g
• fresh parsley150 g
• fresh cilantro100 g
• fresh dill50 g
• spinach200 g
• yellow onion2
• garlic4 cloves
• turmeric1 tsp
• kashk150 g
• vegetable oil4 tbsp
• salt2 tsp

Method

1. Soak the chickpeas and kidney beans overnight, then drain.
2. Boil the chickpeas and beans in plenty of water until nearly tender, then add the lentils and cook until all legumes are soft.
3. Finely chop the herbs and spinach. Thinly slice one onion and fry it in half the oil until deep golden; set aside for garnish.
4. Sauté the remaining onion and garlic in the rest of the oil with turmeric, then stir them into the pot with the herbs and spinach.
5. Simmer until the greens soften and the soup thickens, seasoning with salt.
6. Add the reshteh and cook until the noodles are tender, stirring so they do not stick.
7. Stir in most of the kashk, reserving a little for serving, and simmer briefly.
8. Ladle into bowls and top with fried onion and the remaining kashk.